Samosa Cakes
Ingredients
- 2 lbs (1 kg) Yukon Gold or baking potatoes, peeled and halved
- 3/4 cup (175 mL) Carnation® Regular or 2% Evaporated Milk, hot
- 1 tsp (5 mL) Vegetable or Canola Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeno, finely chopped
- 2 tsp (10 mL) chopped fresh ginger
- 2 tsp (10 mL) curry paste or 1 tsp (5 mL) curry powder
- 1/2 cup (125 mL) peas
- 2 tsp (10 mL) salt
- 1 egg, beaten
- 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
- 1 cup (250 mL) breadcrumbs
- 2 tbsp (30 mL) Vegetable or Canola Oil
Directions
Step 1:
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation Milk. Reserve.
Step 2:
Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
Step 3:
Place breadcrumbs in shallow dish. Take 1/2 cup (125 mL) potato mixture and shape into patties 3” in diameter and 3/4“ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
Step 4:
Heat 1 tbsp (15 mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
Tips
The potato mixture can be made a day ahead and refrigerated until ready to use.
Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.